U.S. patent application number 13/696660 was filed with the patent office on 2013-03-07 for unfermented, non-alcoholic beer-taste beverages with foam stabilized.
This patent application is currently assigned to SUNTORY HOLDING LIMITED. The applicant listed for this patent is Mai Kitsukawa, Yusuke Umezawa. Invention is credited to Mai Kitsukawa, Yusuke Umezawa.
Application Number | 20130059058 13/696660 |
Document ID | / |
Family ID | 44991763 |
Filed Date | 2013-03-07 |
United States Patent
Application |
20130059058 |
Kind Code |
A1 |
Umezawa; Yusuke ; et
al. |
March 7, 2013 |
UNFERMENTED, NON-ALCOHOLIC BEER-TASTE BEVERAGES WITH FOAM
STABILIZED
Abstract
The present invention provides a new means for improving the
foam quality, especially foam stability, of unfermented,
non-alcoholic beer-taste beverages. Specifically, the amount of
mugi-derived extract components in unfermented, non-alcoholic
beer-taste beverages is adjusted to lie from 0.1 to 2 wt %
inclusive.
Inventors: |
Umezawa; Yusuke; (Fuchu-shi,
JP) ; Kitsukawa; Mai; (Fuchu-shi, JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Umezawa; Yusuke
Kitsukawa; Mai |
Fuchu-shi
Fuchu-shi |
|
JP
JP |
|
|
Assignee: |
SUNTORY HOLDING LIMITED
OSAKA
JP
|
Family ID: |
44991763 |
Appl. No.: |
13/696660 |
Filed: |
May 19, 2011 |
PCT Filed: |
May 19, 2011 |
PCT NO: |
PCT/JP2011/061475 |
371 Date: |
November 9, 2012 |
Current U.S.
Class: |
426/569 ;
426/590 |
Current CPC
Class: |
A23L 2/52 20130101; A23L
2/38 20130101 |
Class at
Publication: |
426/569 ;
426/590 |
International
Class: |
A23L 2/56 20060101
A23L002/56 |
Foreign Application Data
Date |
Code |
Application Number |
May 19, 2010 |
JP |
2010-114999 |
May 28, 2010 |
JP |
2010-122335 |
Jul 30, 2010 |
JP |
2010-172720 |
Claims
1. An unfermented beer-taste beverage in which the total amount of
a mugi-derived extract component(s) is from 0.1 to 2 wt %
inclusive, and which is free of alcohol.
2. The unfermented beer-taste beverage as recited in claim 1,
wherein the total amount of the mugi-derived extract component(s)
is from 0.2 to 2 wt % inclusive.
3. The unfermented beer-taste beverage as recited in claim 1,
wherein the total amount of the mugi-derived extract component(s)
is from 0.25 to 1.3 wt % inclusive.
4. The unfermented beer-taste beverage as recited in claim 1,
wherein the total amount of a malt-derived extract component(s) is
from 0.1 to 2 wt % inclusive.
5. The unfermented beer-taste beverage as recited in claim 1,
wherein the total amount of the malt-derived extract component(s)
is from 0.2 to 2 wt % inclusive.
6. The unfermented beer-taste beverage as recited in claim 1,
wherein the total amount of the malt-derived extract component(s)
is from 0.25 to 1.3 wt % inclusive.
7. The unfermented beer-taste beverage as recited in claim 1,
wherein the calorie content is from 1 to 8 kcal/100 mL
inclusive.
8. The unfermented beer-taste beverage as recited in claim 1,
wherein the amount of saccharides is from 0.2 to 2.0 g/100 mL
inclusive.
9. The unfermented beer-taste beverage as recited in claim 1,
wherein the total amount of all extract components including ones
derived from ingredients other than mugi is from 0.2 to 2.1 wt %
inclusive.
10. The unfermented beer-taste beverage as recited in claim 1,
which is obtained using hops as an ingredient.
11. The unfermented beer-taste beverage as recited in claim 1,
which is obtained using dark colored malt in an amount of 20 to 80
wt % (inclusive) of the total amount of malt as an ingredient.
12. A method of stabilizing the foam of an alcohol-free,
unfermented beer-taste beverage, comprising adjusting the total
amount of a mugi-derived extract component(s) in the beverage to
lie from 0.1 to 2 wt % inclusive.
13. The method as recited in claim 12, wherein the stabilization of
foam is an improvement in the cling.
14. A process for producing an alcohol-free, unfermented beer-taste
beverage, comprising adjusting the total amount of a mugi-derived
extract component(s) in the beverage to lie from 0.2 to 2 wt %
inclusive.
Description
TECHNICAL FIELD
[0001] The present invention relates to a method of stabilizing the
foam in unfermented, non-alcoholic beer-taste beverages, the
beer-taste beverages with foam stabilized, and a process for
producing such beverages.
BACKGROUND ART
[0002] As more consumers are becoming health-conscious, the demand
for low-calorie or low-saccharide articles has also increased in
the market of beverages of taste such as beer, happoshu, and
beer-taste beverages. Specific examples the demand for which has
been growing include light beer and various beer-taste beverages
such as low-calorie type and low-saccharide type. In addition,
stricter penalties on drunk driving as introduced by the recent
revision of the Road Traffic Act has boosted the demand for
low-alcohol or non-alcoholic (0.00% alcohol) beer-taste beverages.
However, it has been difficult to assure adequate foam quality in
the currently available beer-taste beverages, especially,
unfermented, non-alcoholic beer-taste beverages, which are targeted
at health-conscious consumers.
SUMMARY OF INVENTION
Technical Problems
[0003] Accordingly, it is strongly desired to improve the quality
of the foam in unfermented, non-alcoholic beer-taste beverages.
Solution to Problems
[0004] The quality of foam is evaluated from various viewpoints
such as foam stability, the degree of foaming, and the creaminess
of foam. If the foam is stable, contact between the beer-taste
beverage and air can be effectively prevented and the appearance of
the beverage poured into a container can be kept for an extended
period. Getting the idea that foam stability is particularly
important for the purpose of assuring the quality of the foam in
beer-taste beverages, especially, unfermented, non-alcoholic
beer-taste beverages, which are targeted at health-conscious
consumers, the present inventors made intensive studies. As a
result, the present inventors found that by adjusting the total
amount of malt-derived extract components in an unfermented,
non-alcoholic beer-taste beverage to lie from 0.1 to 2 wt %
inclusive, not only the richness of the taste of the beverage but
also the quality of foam, especially its stability, could be
assured. The present inventors further discovered that this effect
could be achieved not only by adjusting the amount of the
malt-derived extract components but also by adjusting the amount of
extract components derived from various kinds of mugi including
malt. Thus, the present inventors found that the same effect could
also be attained by adjusting the total amount of mugi-derived
extract components in an unfermented, non-alcoholic beer-taste
beverage to lie from 0.1 to 2 wt % inclusive.
[0005] Briefly, the present invention concerns the following.
[0006] 1. An unfermented beer-taste beverage in which the total
amount of a mugi-derived extract component(s) is from 0.1 to 2 wt %
inclusive, and which is free of alcohol. [0007] 2. The unfermented
beer-taste beverage as recited in 1, wherein the total amount of
the mugi-derived extract component(s) is from 0.2 to 2 wt %
inclusive. [0008] 3. The unfermented beer-taste beverage as recited
in 1 or 2, wherein the total amount of the mugi-derived extract
component(s) is from 0.25 to 1.3 wt % inclusive. [0009] 4. The
unfermented beer-taste beverage as recited in 1, wherein the total
amount of a malt-derived extract component(s) is from 0.1 to 2 wt %
inclusive. [0010] 5. The unfermented beer-taste beverage as recited
in 1, 2 or 4, wherein the total amount of the malt-derived extract
component(s) is from 0.2 to 2 wt % inclusive. [0011] 6. The
unfermented beer-taste beverage as recited in any one of 1 to 5,
wherein the total amount of the malt-derived extract component(s)
is from 0.25 to 1.3 wt % inclusive. [0012] 7. The unfermented
beer-taste beverage as recited in any one of 1 to 6, wherein the
calorie content is from 1 to 8 kcal/100 mL inclusive. [0013] 8. The
unfermented beer-taste beverage as recited in any one of 1 to 7,
wherein the amount of saccharides is from 0.2 to 2.0 g/100 mL
inclusive. [0014] 9. The unfermented beer-taste beverage as recited
in any one of 1 to 8, wherein the total amount of all extract
components including ones derived from ingredients other than mugi
is from 0.2 to 2.1 wt % inclusive. [0015] 10. The unfermented
beer-taste beverage as recited in any one of 1 to 9, which is
obtained using hops as an ingredient. [0016] 11. The unfermented
beer-taste beverage as recited in any one of 1 to 10, which is
obtained using dark colored malt in an amount from 20 to 80 wt %
(inclusive) of the total amount of malt as an ingredient. [0017]
12. A method of stabilizing the foam of an alcohol-free,
unfermented beer-taste beverage, comprising adjusting the total
amount of a mugi-derived extract component(s) in the beverage to
lie from 0.1 to 2 wt % inclusive. [0018] 13. The method as recited
in 12, wherein the stabilization of foam is an improvement in the
cling. [0019] 14. A process for producing an alcohol-free,
unfermented beer-taste beverage, comprising adjusting the total
amount of a mugi-derived extract component(s) in the beverage to
lie from 0.2 to 2 wt % inclusive.
Advantageous Effects of Invention
[0020] In accordance with the present invention, the foam that is
formed on the liquid surface of unfermented beer-taste beverages of
non-alcoholic type can be assured to have adequate quality,
especially, in terms of stability. What is more, none of the
additives for stabilizing the foam need be used, so not only
convenience is provided but, at the same time, the potential
adverse effects of such additives on scent and taste are reduced.
In addition, there is no need to add bitterness imparting agents
which are believed to contribute to better foam stability.
[0021] Although not being bound by theory, it is speculated that
the above-described effects are due to the fact that as the amounts
of extract components derived from mugi such as malt decrease, so
do the amounts of substances that are considered to be contained in
mugi such as malt and which interfere with foam stability. It
should be noted that this speculation is by no means intended to
limit the present invention.
MODES FOR CARRYING OUT THE INVENTION
[0022] (Mugi-Derived Extract Components)
[0023] In the present invention, it is important to reduce the
total amount of extract components derived from mugi such as malt
in unfermented, non-alcoholic beer-taste beverages. However, if the
amount of the mugi-derived extract components is too small, the
beer-like taste required of those beer-taste beverages can be
extremely weak. In the present invention, the total amount of the
mugi-derived extract component(s) in an unfermented, non-alcoholic
beer-taste beverage is adjusted to lie from 0.1 to 2 wt %
inclusive, preferably from 0.2 to 2 wt % inclusive, more preferably
from 0.2 to 1.3 wt % inclusive, even more preferably from 0.25 to
1.3 wt % inclusive, still more preferably from 0.3 to 1.3 wt %
inclusive, and yet more preferably from 0.35 to 1 wt %
inclusive.
[0024] Among various types of mugi available as ingredients, malt
is used fairly often in the manufacture of unfermented,
non-alcoholic beer-taste beverages. Hence, adjusting the amount of
the malt-derived extract components in unfermented, non-alcoholic
beer-taste beverages has a substantial effect on the stability of
foam. Therefore, the present invention also encompasses adjusting
the total amount of the malt-derived extract components in
unfermented, non-alcoholic beer-taste beverages. In this case, the
total amount of the malt-derived extract component(s) is adjusted
to lie from 0.1 to 2 wt % inclusive, preferably from 0.2 to 2 wt %
inclusive, more preferably from 0.2 to 1.3 wt % inclusive, even
more preferably from 0.25 to 1.3 wt % inclusive, still more
preferably from 0.3 to 1.3 wt % inclusive, and yet more preferably
from 0.35 to 1 wt % inclusive.
[0025] In the present invention, the total amount of all extract
components including those which are derived from ingredients other
than mugi is adjusted to lie within particular ranges in
consideration of various factors such as the need to fully develop
the scent and taste derived from mugi. For example, the total
amount of such extract components in a beverage is from 0.2 to2.1
wt % inclusive, preferably from 0.3 to 2.1 wt % inclusive, more
preferably from 0.3 to 1.4 wt % inclusive, even more preferably
from 0.35 to 1.4 wt % inclusive, still more preferably from 0.4 to
1.4 wt % inclusive, and yet more preferably from 0.45 to 1.1 wt %
inclusive.
[0026] In the case of beverages having an alcohol content of at
least 0.005%, the "amount of extract components" as used herein
refers to the value of grams of extract components as specified in
the Japanese Liquor Tax Act, namely, the nonvolatile matter
contained in a unit volume of 100 cubic centimeters at a
temperature of 15 degrees; in the case of beverages the alcohol
content of which is less than 0.005%, the term refers to the
extract level (wt %) in degassed samples as measured in accordance
with "Beer Analysis Methods, 7.2 Extracts" specified by Brewery
Convention of Japan (BCOJ) of Brewers Association of Japan. Of all
the extract components contained, those which are derived from mugi
such as malt may be determined for their amount by subtracting the
amounts, as separately determined, of additives and extract
components derived from other ingredients, from the amounts of all
extract components as determined by actual measurement.
[0027] The methods of adjusting the amount of mugi-derived extract
components are not particularly limited and examples that may be
contemplated include adjusting the amount of mugi to be used as an
ingredient or diluting the beverage.
[0028] (Mugi)
[0029] The term "mugi" as used herein means mugi (usually its
berry) that is employed in producing ordinary beers and happoshu as
well as their processed products, and malt is included within the
definition of mugi.
[0030] Mugi other than malt that are employed as ingredients in the
present invention may be exemplified by such mugi as
yet-to-be-germinated barley, wheat, rye, karasumugi (white oats),
oats, hatomugi (Job's-tears), and embaku (oats). Among others,
yet-to-be-germinated barley can be used with advantage. These
ingredients can be used either independently or in combination.
They can even be used in combination with malt.
[0031] Yet-to-be-germinated mugi can also be used as decomposition
products of mugi which are obtained by preliminarily breaking down
mugi with externally-added or malt-derived enzymes. The term
"decomposition products of mugi" as used herein refers to a product
obtained by liquefying and saccharifying mugi enzymatically and
then concentrating the resulting saccharified liquid. To effect
enzymatic liquefaction, .alpha.-amylase is mainly used. For
efficient liquefaction, .alpha.-amylase is preferably used in
combination with .beta.-glucanase. To break down the proteins in
mugi, proteases may also be added. For saccharification,
.alpha.-amylase is used, optionally in combination with
.beta.-amylase, glucoamylase, pullulanase, etc. After the enzymatic
reaction with .alpha.-amylase, heating and concentration are
carried out to yield the decomposition product of mugi to be used
in the present invention. Among the various decomposition products
of mugi, decomposed barley can be used with particular advantage.
Barley to be used as the starting material to make decomposed
barley is not particularly limited if it is yet to be germinated
and while any edible variety of barley may be used, the varieties
used in malt production are preferred.
[0032] As used herein, the term "malt" refers to a product obtained
by germinating the seeds of mugi such as barley, wheat, rye,
karasumugi (white oats), oats, hatomugi (Job's-tears), and embaku
(oats), drying the sprouts, and removing their roots. The
geographic regions of malt production are not particularly limited,
either. It is particularly preferred to use barley malt. In the
present invention, not only regular malt but also dark colored malt
may be used.
[0033] As used herein, the term "dark colored malt" refers to such
malts that the chromaticity as specified by EBC (the European
Brewery Convention) is at least 10, preferably at least 50. In the
present invention, malt is used in smaller amounts than in ordinary
beers and the like, so only inadequate beer-like colors may
sometimes develop. To cope with this problem, dark colored malt may
be used as one ingredient to adjust the color of the beverage.
Preferably, the dark colored malt is used in an amount ranging from
20 to 80 wt % inclusive, preferably from 40 to 60 wt % inclusive,
of the total amount of the malt used as an ingredient. The upper
limit of the EBC chromaticity of the dark colored malt is not
particularly limited but if malt of excessively high chromaticity
is used, the beverage may be adversely affected as by a trace of
burned smell and, hence, it is recommended to use dark colored malt
having an EBC chromaticity of preferably no higher than 2000, more
preferably no higher than 1000, even more preferably no higher than
500, and most preferably no higher than 200. Therefore, the range
of the EBC chromaticity of the dark colored malt to be used is not
particularly limited but it is preferably from 10 to 2000
inclusive, more preferably from 50 to 1000 inclusive, even more
preferably from 50 to 500 inclusive, and most preferably from 50 to
200 inclusive. Methods of measuring the EBC chromaticity are widely
known to skilled artisans, who can readily perform a measurement by
referring, for example, to "Revised BCOJ Beer Analysis Methods,
4.3.8" compiled by Brewery Convention of Japan (Committee on
Analysis) of Brewers Association of Japan, Brewing Society of
Japan.
[0034] (Unfermented, Non-Alcoholic Beer-Taste Beverages)
[0035] The term "beer-taste beverages" as used herein refers to
carbonated drinks having a beer-like flavor. Thus, unless otherwise
noted, beer-taste beverages as referred to herein embrace all types
of carbonated drinks with a beer flavor whether or not they are
produced via a yeast-based fermentation step. The present invention
is directed to a particular type, unfermented non-alcoholic type,
of these beverages which is free of alcohol. It should be noted
here that beverages which contain alcohol in a trace amount that is
too small to be detected are within the scope of the present
invention. Included within the scope of the non-alcoholic beverage
of the present invention are beverages the alcohol content of which
is calculated to be 0.0%, in particular, 0.00% by counting
fractions of 5 and over as a unit and cutting away the rest.
Exemplary types of the unfermented, non-alcoholic beer-taste
beverages of the present invention include non-alcoholic beer-taste
beverages, beer-taste soft drinks, and the like.
[0036] The "alcohol content" in the beer-taste beverage as used
herein refers to the content of alcohol (v/v %) in the beverage and
can be measured by any known method, as by using a vibrating
densimeter. Specifically, the beverage is filtered or sonicated to
remove carbon dioxide; the CO.sub.2-free sample is distilled under
direct fire and the density at 15.degree. C. of the resulting
distillate is measured and converted to an alcohol content by
looking at Table 2 which is titled "Conversion Between Alcohol
Content and Density (15.degree. C.) or Specific Gravity
(15/15.degree. C.)" and annexed to Analysis Methods Prescribed by
the National Tax Agency (National Tax Agency Directive No. 6 in
2007, revised Jun. 22, 2007.) If the alcohol content is as low as
less than 1.0%, a commercial apparatus for alcohol measurement or
gas chromatography may be employed.
[0037] (Saccharides)
[0038] The term "saccharides" as used herein refers to ones based
on the Nutrition Labelling Standards for Foods (Health, Labor and
Welfare Ministry Notice No. 176 in 2003). Specifically, saccharides
are that part of a food which remains after proteins, lipids,
dietary fiber, ash, alcohols, and water have been removed. The
amount of saccharides in a food can be calculated by subtracting
the amounts of proteins, lipids, dietary fiber, ash, and water from
the weight of the food. In this case, the amounts of proteins,
lipids, dietary fiber, ash, and water are measured by the methods
set out in the Nutrition Labelling Standards. Specifically, the
amount of proteins is measured by the nitrogen determination and
conversion method, the amount of lipids by the ether extraction
method, the chloroform/methanol mixed liquid extraction method, the
Gerber method, the acid decomposition method or the Roese-Gottlieb
method, the amount of dietary fiber by high-performance liquid
chromatography or the Prosky method, the amount of ash by the
magnesium acetate addition ashing method, the direct ashing method
or the sulfuric acid addition ashing method, and the amount of
water by the Karl-Fischer method, the drying aid method, the method
of drying by heating under reduced pressure, the method of drying
by heating under atmospheric pressure, or the plastic film
method.
[0039] The technology of the present invention is particularly
useful in low-saccharide, beer-taste beverages which by nature
involve difficulty in assuring good attributes of foam quality
including foam stability. Hence, the amount of saccharides in the
unfermented, non-alcoholic beer-taste beverage of the present
invention is preferably not greater than 2.0 g/100 mL and its lower
limit is preferably 0.04 g/100 mL, more preferably 0.2 g/100 mL.
The amount of saccharides is more preferably from 0.25 to 2.0 g/100
mL inclusive, and even more preferably from 0.25 to 0.9 g/100 mL
inclusive.
[0040] (Calorie)
[0041] The technology of the present invention is particularly
useful in low-calorie, beer-taste beverages which involve
difficulty in assuring good attributes of foam quality including
foam stability. Hence, the calorie content in the unfermented,
non-alcoholic beer-taste beverage of the present invention is
preferably not greater than 8 kcal/100 mL, more preferably from 0.1
to 8 kcal/100 mL inclusive, even more preferably from 1 to 8
kcal/100 mL inclusive, and still more preferably from 1 to 5
kcal/100 mL inclusive.
[0042] The calorie content in beverages is calculated basically in
accordance with "On Analysis Methods, etc. for Nutrients, etc.
Listed in the Nutrition Labelling Standards" as published in
association with the Health Promotion Act.
[0043] In principle, the determined amounts of the respective
nutrients are multiplied by the associated energy conversion
factors (4 kcal/g for proteins; 9 kcal/g for lipids; 4 kcal/g for
saccharides; 2 kcal/g for dietary fiber; 7 kcal/g for alcohols; 3
kcal/g for organic acids) and the products are added up to give the
total number of calories. For details, see "On Analysis Methods,
etc. for Nutrients, etc. Listed in the Nutrition Labelling
Standards."
[0044] Specific techniques for measuring the amounts of the
respective nutrients contained in beverages may comply with the
various methods of analysis described in "On Analysis Methods, etc.
for Nutrients, etc. Listed in the Nutrition Labelling Standards" as
a supplement to the Health Promotion Act. Alternatively, the Japan
Food Research Laboratories (Foundation) will provide the necessary
information about such calorific values and/or the amounts of the
respective nutrients upon request.
[0045] (Hops)
[0046] The unfermented, non-alcoholic beer-taste beverages of the
present invention may use hops as an ingredient. Since their scent
and taste are generally similar to those of beer, hops are
desirably used as an ingredient. If hops are to be used, ordinary
pelletized hops, powdered hops, and hop extracts that are used in
the manufacture of beer and like beverages can be used as selected
appropriately for the desired scent and taste. Processed hops such
as isomerized hops and reduced hops may also be used. These are all
encompassed by the hops to be used in the present invention. The
amount of hops to be added is not particularly limited and it is
typically from 0.0001 to 1 wt % (inclusive) of the total quantity
of the beverage.
[0047] (Other Ingredients)
[0048] In the present invention, other ingredients may optionally
be used to such an extent that they will not be deleterious to the
desired effects of the invention. Examples include sweeteners,
acidulants, flavors, yeast extracts, colorants such as caramel
colors, saponin-based substances extracted from plants such as
soybean saponin and quillaja saponin, plant protein- and
peptide-containing substances such as corn and soybean,
proteinaceous substances such as bovine serum albumin, seasonings
such as dietary fiber and amino acids, antioxidants such as
ascorbic acid, and various acidulants, and these additives may
optionally be used to such an extent that they will not be
deleterious to the desired effects of the invention.
[0049] (Production of Unfermented, Non-Alcoholic Beer-Taste
Beverages)
[0050] The unfermented, non-alcoholic beer-taste beverages of the
present invention can be produced by ordinary methods known to
skilled artisans. Briefly, mugi such as malt and, optionally, such
ingredients as other cereal grains, starches, sugars, bitterness
imparting agents or colorants are charged into a mashing kettle or
tank where gelatinization and saccharification are performed,
optionally in the presence of an added enzyme such as amylase; the
saccharified mash is then filtered, boiled in the presence of
optionally added hops, and transferred to a clarification tank to
remove solids such as coagulated proteins. The saccharification,
boiling and solids removal steps may be performed under known
conditions. Without performing the fermentation step but
immediately following the above-described solids removal step,
storage, addition of carbon dioxide, filtration, packaging, and
optional sterilization steps are performed to produce unfermented,
non-alcoholic, beer-taste beverages.
[0051] In this production process, it is important that the total
amount of the mugi-derived extract component(s) in the beer-taste
beverage obtained should lie from 0.1 to 2 wt % inclusive,
preferably from 0.2 to 2 wt % inclusive, more preferably from 0.2
to 1.3 wt %, inclusive even more preferably from 0.25 to 1.3 wt %
inclusive, still more preferably from 0.3 to 1.3 wt % inclusive,
and yet more preferably from 0.35 to 1 wt % inclusive, and this
amount may be adjusted at any of the production steps.
[0052] In this production process, the total amount of the
malt-derived extract component(s) in the beer-taste beverage
obtained may also be adjusted to lie from 0.1 to 2 wt % inclusive,
preferably from 0.2 to 2 wt % inclusive, more preferably from 0.2
to 1.3 wt % inclusive, even more preferably from 0.25 to 1.3 wt %
inclusive, still more preferably from 0.3 to 1.3 wt % inclusive,
and yet more preferably from 0.35 to 1 wt % inclusive. This amount
may be adjusted at any of the production steps.
[0053] (Foam Stabilizing Methods)
[0054] In the present invention, the foam that is formed on the
liquid surface of unfermented, non-alcoholic beer-taste beverages
is stabilized by adjusting the total amount of the mugi-derived
extract component(s) in the beer-taste beverage to lie from 0.1 to
2 wt % inclusive, preferably from 0.2 to 2 wt % inclusive, more
preferably from 0.2 to 1.3 wt % inclusive, even more preferably
from 0.25 to 1.3 wt % inclusive, still more preferably from 0.3 to
1.3 wt % inclusive, to yet more preferably from 0.35 to 1 wt %
inclusive.
[0055] Foam stabilization can also be accomplished by adjusting the
total amount of the malt-derived extract component(s) in the
unfermented, non-alcoholic beer-taste beverage to lie from 0.1 to 2
wt % inclusive, preferably from 0.2 to 2 wt % inclusive, more
preferably from 0.2 to 1.3 wt % inclusive, even more preferably
from 0.25 to 1.3 wt % inclusive, still more preferably from 0.3 to
1.3 wt % inclusive, and yet more preferably from 0.35 to 1 wt %
inclusive.
[0056] Here, the foam stabilization can be evaluated by measuring
such attributes as cling and foam stability. "Cling" means the
ability by which foam that results from pouring a beverage into a
container adheres to its sides. Cling is considered to be a
property that contributes to a phenomenon also called "angel
ring."
[0057] "Foam stability" means the life of foam and can be evaluated
by a known method such as the micro-Rudin method. This can also be
evaluated by another known method such as the NIBEM method (J.
Inst. Brewing, 2003, 109(4), 400-402.) The beverage to be evaluated
is poured into a container and when a specified time lapses, the
amount and other features of the foam that remains adhering to the
sides of the container are measured, whereby overall evaluation of
the foam stability can be achieved, including the cling which
cannot be measured by the NIBEM method
[0058] (Packaged Beverages)
[0059] The unfermented, non-alcoholic beer-taste beverage of the
present invention may be packaged in containers. The types of
containers are in no way limited and bottles, cans, kegs, PET
bottles and the like may be filled with the beverage and sealed to
produce packaged beverages.
EXAMPLES
[0060] On the following pages, the present invention is described
by means of examples, to which the invention is in no way
limited.
[0061] <Method of Evaluating Foam Stability>
[0062] In the Examples, foam stability was evaluated by the
following method.
[0063] This method includes pouring a specified amount of
effervescent beverage (sample) into a specified measuring cylinder
within a specified time and measuring the amount of foam that
remains adhering to the sides of the measuring cylinder after the
lapse of a specified time (this amount may be called "the foam
adhering area"), whereby the stability of the foam is evaluated
quantitatively. The sample and the device that would contact it
(i.e., the measuring cylinder and the funnel through which the
sample was to be poured) were preliminarily held at 20.degree. C.
and measurement was conducted within a thermostatic chamber set at
20.degree. C. The funnel was fitted on the measuring cylinder (2 L)
and the entire sample (whose volume was equal to the capacity of a
633-mL bottle) was poured down the sides of the funnel into the
measuring cylinder at a uniform rate (taking about 20 seconds to
fill the same.) Upon completion of the pouring, the funnel was
detached from the measuring cylinder, which was then allowed to
stand. Twenty-nine minutes after the onset of the pouring of the
sample, a flashbulb was set within the measuring cylinder (at a
position about 200 mL above the boundary between the liquid surface
and the foam) and, subsequently, with photosensitive paper being
wrapped around the measuring cylinder to cover the area where the
foam adhered, a picture was taken exactly 30 minutes after the
start of sample injection. After developing the photosensitive
paper, the borderline between the liquid surface and the foam on
the developed image was marked off and the photographed areas where
the foam remained were delineated. Large foam masses were directly
delineated. The smaller masses which were less than 1 cm on the
longer axis were disregarded. The delineated foam adhering areas
were measured with an area meter and calculated as cling levels
(T-SHV values). Note that pictures of adhering foam may be taken
with a CCD camera whereas the areas of foamy portions may be
measured by processing with an image analyzer. It may be concluded
that the larger the foam adhering areas that are measured, the
higher the foam stability is. From the observations so far obtained
with beers, it may safely be said that foam stability is
satisfactory if the T-SHV value is 150 cm.sup.2 and above but
undoubtedly insufficient if it is less than 100 cm.sup.2. Hence, in
the Examples, the rating was .times. when the T-SHV value was less
than 100 cm.sup.2, .DELTA. when it was 100 cm.sup.2 and above but
less than 150 cm.sup.2, and .largecircle. when it was 150 cm.sup.2
and above.
[0064] <Evaluation of Chromaticity>
[0065] In the Examples, the chromaticity of beverage samples was
evaluated by the following method. To be more specific, measurement
was conducted in accordance with the BCOJ Beer Analysis Methods,
8.8 Chromaticity, 8.8.2 Spectroscopy. A degassed sample was placed
in a 10 mm cell and the absorbance as measured with monochromatic
light of 430 nm was multiplied by a factor to determine the EBC
chromaticity of the sample.
[0066] <Evaluation of Bitterness Unit>
[0067] In the Examples, the bitterness unit of beverage samples was
evaluated by the following method. To be more specific, measurement
was conducted in accordance with the BCOJ Beer Analysis Methods,
8.15 Bitterness Unit. A mixture of a degassed sample with an added
acid was extracted with isooctane and the absorbance of the
resulting isooctane layer was measured at 275 nm with pure
isooctane being used as a control; the measured absorbance was
multiplied by a factor to determine the bitterness unit (BU) of the
sample.
[0068] <Evaluation of Extract Components>
[0069] In the Examples, the amounts of extract components in
beverage samples were evaluated by the following method. To be more
specific, measurement was conducted in accordance with the BCOJ
Beer Analysis Methods, 7.2 Extracts. The specific gravity of a
sample at 20.degree. C. was measured with a vibrating densitometer
and the corresponding amount of extract components was determined
by referring to the annexed Table for Extracts. Among the thus
determined extract components, those derived from mugi (or malt)
were determined for their amounts by subtracting the amounts, as
separately determined, of additives and extract components derived
from other ingredients, from the amounts of all extract
components.
[0070] <Evaluation of Calorie>
[0071] Calorie was calculated in accordance with "On Analysis
Methods, etc. for Nutrients, etc. Listed in the Nutrition Labelling
Standards" as published in association with the Health Promotion
Act.
[0072] <Evaluation of Saccharides>
[0073] For measurement of saccharides, the calculation formula
specified in the Nutrition Labelling Standards (Health, Labor and
Welfare Ministry Notice No. 176 in 2003) was used.
[0074] <Evaluation of Scent and Taste>
[0075] In this specification, the scent and taste of beer-taste
beverages was evaluated by a sensory test based on the scoring
method. Six expert panelists were asked to make evaluation for the
presence or absence of a beer-like scent or taste on a rating
system with point 4 being the full score. On the rating system in
which "sensed" was given point 4, "somewhat sensed" point 3,
"slightly sensed" point 2, and "not sensed" point 1, the scores
were averaged and the result of evaluation was assigned to one of
the following three levels depending on the average value.
[0076] Average ranging from 1.0 to less than 2.0 .times.;
[0077] Average ranging from 2.0 to less than 3.0 .DELTA.;
[0078] Average ranging from 3.0 to no more than 4.0
.largecircle..
Example 1
<Production of Unfermented, Non-Alcoholic Beer-Taste
Beverage>
[0079] Sample Nos. 1-7 of the unfermented, non-alcoholic beer-taste
beverage of the present invention whose total amount of
mugi-derived extract components was within the desired range, as
well as Comparative Sample Nos. 1-3 of unfermented, non-alcoholic
beer-taste beverage whose total amount of mugi-derived extract
components was outside the desired range were produced by the
following method. To produce Sample Nos. 1-4, malt was used in 20
kg (60 wt % of which consisted of dark colored malt, or caramel
malt), and to produce Sample Nos. 5-7 and Comparative Sample Nos.
1-3, malt was used in 20 kg (50 wt % of which consisted of dark
colored malt, or caramel malt).
[0080] The malt was ground to an appropriate grain size, charged
into a mashing vessel, and mixed with 120 L of warm water to
prepare mash with about 50.degree. C. After holding at 50.degree.
C. for 30 minutes, the temperature was slowly raised and
saccharification was performed at 65-72.degree. C. for 60 minutes.
Upon completion of saccharification, the mash was heated to
77.degree. C. and transferred to a wort filtration vessel, where it
was filtered to form a filtrate.
[0081] A portion of the filtrate was mixed with warm water at a
ratio that was so adjusted that upon completion of boiling, the
amount of the extract components would reach the desired level. At
a production scale of 100 L, about 100 g of hops were added and the
mixture was boiled at 100.degree. C. for 80 minutes. Lees were
separated from the boiled mixture, which was then cooled to about
2.degree. C.; thereafter, antioxidants, flavors, acidulants
(sufficient to lower pH to less than 4), sweeteners and optionally
a caramel color were added in suitable amounts, and the mixture was
stored for about 24 hours. In the process, a suitable amount of
carbon dioxide was added. Subsequent steps of filtration, bottling
and sterilization (heating for 10 minutes at 65.degree. C. and
above) yielded Sample Nos. 1-7 of the unfermented, non-alcoholic
beer-taste beverage of the present invention. Among these samples,
Nos. 3 and 4 were different batches prepared by the same method,
and so were Nos. 5 and 6. Similarly, the three Comparative Samples
were different batches prepared by the same method.
[0082] <Quality Evaluation>
[0083] The quality of Sample Nos. 1-7 and Comparative Sample Nos.
1-3 was evaluated and the results are shown in Table 1 below.
TABLE-US-00001 TABLE 1 Sample 1 Sample 2 Sample 3 Sample 4 Sample 5
Total extract component 0.2% 0.3% 0.4% 0.4% .sup. 1.1% (wt %)
Malt-derived extract 0.10% 0.20% 0.30% 0.30% .sup. 1% component (wt
%) Total mugi-derived extract 0.10% 0.20% 0.30% 0.30% .sup. 1%
component (wt %) Alcohol (v/v %) 0.00 0.00 0.00 0.00 0.00
Chromaticity (EBC) 7 7 8 10 7 Bitterness unit (BU) 20 20 18 18 18
Calorie (kcal/100 mL) 0.7 1.2 1.6 1.6 4 Saccharides (g/100 mL) 0.2
0.3 0.4 0.4 .sup. 1.0 T-SHV (cm2) 119 178 318 283 201 Foam
stability .DELTA. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. Scent/taste .DELTA. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. Comparative Comparative Comparative
Sample 6 Sample 7 Sample 1 Sample 2 Sample 3 Total extract
component .sup. 1.1% .sup. 2.1% .sup. 4.1% .sup. 4.1% .sup. 4.1%
(wt %) Malt-derived extract .sup. 1% .sup. 2% .sup. 4% .sup. 4%
.sup. 4% component (wt %) Total mugi-derived extract .sup. 1% .sup.
2% .sup. 4% .sup. 4% .sup. 4% component (wt %) Alcohol (v/v %) 0.00
0.00 0.00 0.00 0.00 Chromaticity (EBC) 8 10 8 9 8 Bitterness unit
(BU) 18 20 18 18 16 Calorie (kcal/100 mL) 4 8 16 16 16 Saccharides
(g/100 mL) .sup. 1.0 .sup. 2.0 .sup. 4.0 .sup. 4.0 .sup. 4.0 T-SHV
(cm2) 168 251 47 35 35 Foam stability .smallcircle. .smallcircle. x
x x Scent/taste .smallcircle. .smallcircle. .smallcircle.
.smallcircle. .smallcircle.
[0084] As is clear from Table 1, the value of T-SHV serving as an
index of foam stability was significantly high when the amount of
mugi- or malt-derived extract components was low (Sample Nos. 1-7).
Among these, Sample No. 1 having the smallest amount of such
extract components was somewhat lower in foam stability. When each
of Sample Nos. 1-7 and Comparative Sample Nos. 1-3 was poured into
a container and visually evaluated by eyes for the quality of foam
they produced, the results were generally the same as those shown
in Table 1 with respect to foam stability.
[0085] Each of Sample Nos. 2-7 and Comparative Sample Nos. 1-3 had
a satisfactory taste. On the other hand, Sample No. 1 having the
smallest amount of mugi- or malt-derived extract components was
somewhat unsatisfactory from the viewpoint of beer-like scent and
taste.
Example 2
Production
[0086] Using malt (20 wt % of which consisted of caramel malt), the
procedure of Example 1 was repeated to produce a sample of the
unfermented, non-alcoholic beer-taste beverage of the present
invention whose amount of malt-derived extract components was 1.3
wt % (whose total amount of mugi-derived extract components was
also 1.3 wt %). The total amount of all extract components in this
sample including those derived from ingredients other than mugi was
1.4 wt %. The sample had an alcohol content of 0.00%, with the
calorie content being 5 kcal/100 mL and the amount of saccharides
being 1.3 g/100 mL. The sample also excelled in taste and foam
quality including the attribute of foam stability, and it was as
satisfactory as Sample Nos. 2-7.
Example 3
Production
[0087] Using malt (60 wt % of which consisted of caramel malt), the
procedure of Example 1 was repeated to produce a sample of the
unfermented, non-alcoholic beer-taste beverage of the present
invention whose amount of malt-derived extract components was 0.35
wt % (whose total amount of mugi-derived extract components was
also 0.35 wt %). The total amount of all extract components in this
sample including those derived from ingredients other than mugi was
0.45 wt %. The sample had an alcohol content of 0.00%, with the
calorie content being 2 kcal/100 mL and the amount of saccharides
being 0.4 g/100 mL. The sample also excelled in taste and foam
quality including the attribute of foam stability, and it was as
satisfactory as Sample Nos. 2-7.
Example 4
Production
[0088] Using malt (80 wt % of which consisted of caramel malt), the
procedure of Example 1 was repeated to produce a sample of the
unfermented, non-alcoholic beer-taste beverage of the present
invention whose amount of malt-derived extract components was 0.25
wt % (whose total amount of mugi-derived extract components was
also 0.25 wt %). The total amount of all extract components in this
sample including those derived from ingredients other than mugi was
0.35 wt %. The sample had an alcohol content of 0.00%, with the
calorie content being 1.4 kcal/100 mL and the amount of saccharides
being 0.3 g/100 mL. The sample also excelled in taste and foam
quality including the attribute of foam stability, and it was as
satisfactory as Sample Nos. 2-7.
Example 5
Production
[0089] A sample of unfermented, non-alcoholic beer-taste beverage
was produced using decomposed barley instead of malt. To be more
specific, at a production scale of 100 L, warm water was added to
130 g of the decomposed barley at a mixing ratio that was so
adjusted that upon completion of the boiling step, the amount of
the extract components would reach about 1.0%; further, about 100 g
of hops were added and the mixture was boiled at 100.degree. C. for
80 minutes. Lees were separated from the boiled mixture, which was
then cooled to about 2.degree. C.; thereafter, antioxidants,
flavors, acidulants (sufficient to lower pH to less than 4),
sweeteners, and a caramel color were added in suitable amounts, and
the mixture was stored for about 24 hours. In the process, a
suitable amount of carbon dioxide was added. Subsequent steps of
filtration, bottling and sterilization (heating for 10 minutes at
65.degree. C. and above) yielded a sample of the unfermented,
non-alcoholic beer-taste beverage of the present invention. This
sample had an alcohol content of 0.00%, with the energy content
being 4 kcal/100 mL and the amount of saccharides being 1.0 g/100
mL. The amount of mugi-derived extract components in this sample
was 1.0 wt % and the total amount of all extract components
including those derived from ingredients other than mugi was 1.1 wt
%. The sample also excelled in taste and foam quality including the
attribute of foam stability, and it was as satisfactory as Sample
Nos. 2-7.
* * * * *